Sökning: "plant-based diets"

Visar resultat 1 - 5 av 7 avhandlingar innehållade orden plant-based diets.

  1. 1. Nutritional Limitations of a Green Protein Shift with Focus on Iron

    Författare :Cecilia Mayer Labba; Chalmers University of Technology; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; protein shift; antinutrients; sustainable nutrition; fava bean; zinc bioavailability; phytate; protein extract; iron bioavailability; non-heme iron absorption; plant-based; meat substitutes;

    Sammanfattning : A dietary shift into plant-based diets (PBD) to reduce the climate footprint is advocated. Effects on nutrition and health from a modern PBD, composed of replacement products based on protein extracts are however currently unknown. LÄS MER

  3. 2. Nutritional Assessment in a Rural Area of Bolivia. A Study of Zinc and Iron Deficiencies and Bioavailability

    Författare :Claudia Lazarte; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; zinc; iron; deficiencies; bioavailability; fermentation; developing countries; plant-based diets;

    Sammanfattning : While originally, protein-energy deficiency was considered the main factor of malnutrition, it is now understood that micronutrient deficiencies play a fundamental role in a variety of health and disease outcomes. Zinc and iron deficiencies are still highly prevalent in low-income countries, whereas insufficient intakes and diets with low mineral absorption are the major causes. LÄS MER

  4. 3. Optimizing school meals today : a pathway to sustainable dietary habits tomorrow

    Författare :Patricia Eustachio Colombo; Karolinska Institutet; Karolinska Institutet; []
    Nyckelord :;

    Sammanfattning : Food production and consumption substantially contribute to climate change and disease. School meals can reach children of every socioeconomic background and hold a near-unique potential to foster sustainable dietary habits in the young generation in both the short and long term. LÄS MER

  5. 4. Fermentation of quinoa, canihua and amaranth to degrade phytate and improve mineral bioavailability

    Författare :Vanesa Castro-Alba; Institutionen för livsmedelsteknik; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; LANTBRUKSVETENSKAPER; ENGINEERING AND TECHNOLOGY; AGRICULTURAL SCIENCES; Quinoa; Canihua; Amaranth; Iron; Zinc; Calcium; Phytate; Fermentation; Accessibility; Bioavailability;

    Sammanfattning : Plant-based diets are the main source of nutrients for vegetarians worldwide and for low-income inhabitants of developing countries, such as in rural areas of Bolivia. These diets may contain high levels of mineral inhibitors such as phytate that impairs mineral absorption in the human gut. LÄS MER

  7. 5. On yeasts from traditional fermented foods - Characterization, phytate degradation, strain improvement and applications

    Författare :Linnea Qvirist; Chalmers University of Technology; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Phytase; Saccharomyces cerevisiae; Phytate; Pichia kudriavzevii; Phenotypic Characterization; Goat Milk; Food Fermentation; Kluyveromyces marxianus; Yaghnob Valley;

    Sammanfattning : Plant materials naturally contain minerals of iron, zinc and calcium. However, plants also contain a compound called phytic acid, which can chelate the minerals and form insoluble complexes. Minerals from plant foods are unavailable for intestinal uptake when they are bound in phytate complexes. LÄS MER